Mmmmm! I made these Brussels Sprouts for a side dish this evening. They’re a favorite and are so delicious. And, so easy to prepare, too!
I hesitate to call this a recipe, it's pretty basic really. A tablespoon or two of Coconut oil and a little salt & pepper is all I used. Using fresh Brussels Sprouts, after rinsing and drying off on paper towels I trimmed off the ends and simply sliced each one in half. I then cooked them cut side down for about 10-15 minutes in the coconut oil on med-high heat, then turned them over and lowered the heat for a few minutes until we were ready to eat. My test for done-ness is when they soften up and are nicely browned or look caramelized.
I really love the flavor that the coconut oil adds, and it's a good for you "fat" too! However, if you prefer you can use a different type of oil, olive oil, vegetable oil, etc. I just think the coconut oil is what really makes these taste soooo good! I love Broccoli prepared this way as well. Oh, and I also like to sometimes add a little drizzle of Balsamic Vinegar reduction at the end of cooking. This adds another layer of flavor.
I really love the flavor that the coconut oil adds, and it's a good for you "fat" too! However, if you prefer you can use a different type of oil, olive oil, vegetable oil, etc. I just think the coconut oil is what really makes these taste soooo good! I love Broccoli prepared this way as well. Oh, and I also like to sometimes add a little drizzle of Balsamic Vinegar reduction at the end of cooking. This adds another layer of flavor.
I find most people either love Brussels Sprouts or they ...simply don’t know what they’re missing!!!;)
If you love Brussels Sprouts, I think you'll love 'em prepared like this!
Enjoy!...
